Although this sauce was designed to accompany the Appetizer Meatballs recipe on 7, it makes an excellent marinade or baste for beef or chicken kebabs, a hot dip for batter-fried shrimp, or a sauce for broiled steak.
2 tablespoons cornstarch Vh cup soy sauce 1/2 cup sugar
1 clove garlic, minced or mashed
2 teaspoons minced fresh ginger, (or 1/2 teaspoon ground ginger)
1/4 cup dry white wine (optional)
2 cups regular-strength beef broth (or 1/4 cups, if wine is omitted)
In a pan, blend together the cornstarch, soy sauce, sugar, garlic, and fresh or ground ginger. Stir in wine, if used, and the beef broth. Cook, stirring, until thickened. Makes about 1/2 cups.
2 tablespoons each dry mustard, sugar, water, and white wine vinegar
1 tablespoon butter
1 teaspoon cornstarch
1 egg, beaten 1/2 cup whipping cream
Mix together in a small saucepan the dry mustard, sugar, water, and vinegar. Add the butter and cornstarch. Stirring constantly, cook until sauce comes to a full rolling boil and is thick and clear. Stir sauce into the beaten egg, return to pan, and cook, stirring constantly, 2 or 3 minutes longer, until thick do not let boil. Chill.
Whip the cream until stiff and fold in just before serving. Makes 1/2 cups.